Pumpkin Pancakes for Post-Run Nutrition
Does eating healthy have to taste “healthy”? Sometimes I think it just does, but that doesn’t mean I stop trying new healthy recipes.
I was recently reminded of my copy of “Run Fast, Eat Slow” by Shalane Flanagan and Elyse Kopecky and realized I had 10 recipes tagged, of which I had only made 3. I made the breakfast burrito (why I needed a recipe to make a breakfast burrito I don’t know), the superhero muffins (really good, especially with extra chocolate chips) and the whole roasted chicken (again, why I needed a recipe for this is beyond me).
So next I decided to try the pumpkin pancakes figuring my girls would like them and I had all the ingredients (teff flour I bought way back and never used because who ever heard of teff flour!?).
Teff flour is high in protein, fiber, calcium, magnesium, zinc and vitamin B6.
I chose not to tell my girls that they were “healthy” pancakes figuring I’d let them form an unbiased opinion. Emma said they needed more cinnamon, which they did, but otherwise said they were “okay” and she ate them all. Hannah took one look at the batter and went to Dunkin’ Donuts for a breakfast sandwich (can’t say that I blame her, I too was a little skeptical).
I thought they turned out pretty good. Pancakes aren’t my favorite to begin with, but sometimes I feel like I need something filling after I run. Peanut butter and banana sandwich will remain my go to post long run breakfast
If you choose to try these high protein, healthy pancakes, be sure to prepare the batter the night before and store in the fridge overnight to allow the grain to soften. It says that in the recipe but I didn’t read the recipe all the way through (When will I learn? It’s happened before, when some key instruction is halfway in, that would’ve been helpful to know up front.) and had to wait until the next day to actually make the pancakes. Ugh!
- 1 1/2 cups teff flour
- 1 T baking powder
- 1 T pumpkin pie spice
- 1 t ground cinnamon (I would try 1 1/2 t)
- 1/2 t fine sea salt
- 2 eggs lightly beaten
- 1 cup pumpkin puree
- 1 3/4 cup unsweetened almond milk or other milk of your choice (I used 1% milk)
- 1/2 cup plain whole milk yogurt
- 2 T honey
- 1/2 cup currants or raisins ( I omitted these. First off, what is a currant? And I don't like raisins in my food.)
- Safflower oil or other neutral, high-heat oil for brushing the pan. (safflower oil? I used vegetable oil)
- 1. In a large bowl, whisk together the teff flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- 2. In a separate bowl, whisk together the eggs, pumpkin, milk, yogurt, and honey. Pour over dry mixture and stir until combined.
- 3. Fold in currants or raisins. For best results, allow batter to rest overnight in the fridge. (wish I had read this sooner)
- 4. Heat griddle and wipe lightly with oil. Give batter a light stir being careful not to pop all the bubbles then pour onto griddle. Turn when they start to bubble and underside browns lightly.
- 5. Serve immediately with butter and syrup.
- 6. Let left overs cool completely before storing in fridge or freezer. To reheat, pop in toaster.
- I would add extra cinnamon or maybe vanilla next time for added flavor.
Do you have a healthy recipe you want to share?
I have yet to try the “healthy” chocolate truffles from the same cookbook. Maybe that will be next. Stay tuned…
Update: I did try the Chocolate Truffles and they are amazing! Check out my post here.
Also, I’m linking up with Marcia, Erica and Patty for Tuesdays on the Run! Check out their blogs and share your thoughts.
Thanks for reading!
Keep running my friends!
Denise
2 COMMENTS
Leave A Comment
Tell me what you think...
Kimberly Hatting | 30th Oct 18
Great info!!! I don’t think I’ve ever used Teff Flour. I do like a little bit of pumpkin, though 😉
Denise | 30th Oct 18
I never even heard of Teff flour until this recipe, and unfortunately I haven’t used it since. 😉 Maybe I can use it in Marcia’s pumpkin muffins. (?)